Question 1

Which is NOT an example of cross-contact during shipping?

Accepted Answer

A)  Milk products leaking into soy products.
B)  Tree nuts packaged beside almonds.
C)  Gluten-free mixes touching regular grains.
D)  Meat products touching dairy products. B

Question 2

Which represents the biggest risk?

Accepted Answer

A)  Losing product during shipping.
B)  Losing paperwork.
C)  Spilling drinks.
D)  Receiving the wrong food in a shipment.

Question 3

A substituted product from a supplier lists "Contains: Milk and Wheat" on the label, while the original product did not. Why is this a problem?

Accepted Answer

A)  It is not a problem.
B)  Because the new product contains allergens.
C)  Because the new product does not contain allergens.
D)  Because the new product may not taste the same.

Question 4

While receiving a shipment, Lauren realizes the meat products have come into contact with a cheese product. What should Lauren do?

Accepted Answer

A)  Hope cross-contact did not occur.
B)  Reject some or all of the products.
C)  Ask her coworkers what they think she should do.
D)  She doesn't need to do anything.

Question 5

What is an example of cross-contact during shipping?

Accepted Answer

A)  Bags of grain touching whole wheat flour.
B)  Milk products put next to cheese products.
C)  Peanuts packaged in an airtight container.
D)  Soymilk leaking onto flour.

Question 6

Which of the following is not a good rule regarding food storage?

Accepted Answer

A)  Keep foods in sealed containers.
B)  Clearly label all foods.
C)  Keep foods with allergens in separate containers.
D)  Keep allergen special order foods and regular foods together.

Question 7

One risk of egg deliveries is broken eggs spilling on other products.

Accepted Answer

A) True 
 B)False

Question 8

Soymilk has spilled onto several other products during shipping. Under what circumstances should these products be rejected and returned to the manufacturer?

Accepted Answer

A)  When a lot of soymilk has been spilt.
B)  Why your operation serves a lot of guests with milk allergies.
C)  These products should always be rejected because of cross-contact.
D)  These products do not need to be rejected because of cross-contact. C

Question 9

Why is it important to reject products that have experienced cross-contact with allergens?

Accepted Answer

A)  They put your guests at risk.
B)  The FDA demands it.
C)  It costs the operation money.
D)  It is not important.

Question 10

Which products should not be next to each other during shipping?

Accepted Answer

A)  Fruits and vegetables
B)  Flour and baked goods
C)  Soy and milk products
D)  Chicken and beef

Question 11

Which two products are not okay to be shipped beside each other?

Accepted Answer

A)  Skim milk and bleu cheese
B)  Lobster and crab
C)  Butter and peanut butter
D)  Gluten-free products

Question 12

Once cross-contact has occurred during shipping, nothing can get the allergens off. The best course of action with products that have been exposed to cross-contact is:

Accepted Answer

A)  To fully cook those items.
B)  To keep those items refrigerated.
C)  To reject some or all of the products.
D)  There is nothing you can do.

Question 13

Bread has wheat and gluten allergens, so it needs to be stored safely in a designated area.

Accepted Answer

A) True 
 B)False

Question 14

Cross-contact can occur during shipping.

Accepted Answer

A) True 
 B)False

Question 15

When suppliers substitute one product for another they make sure the products are the same in every way so no additional checking is needed.

Accepted Answer

A) True 
 B)False

Question 16

It is important to check the food labels of any substituted items in a delivery because,

Accepted Answer

A)  They might not be up to the chef's standard.
B)  They may contain allergens.
C)  They may not contain allergens.
D)  They may have too many ingredients.

Question 17

When suppliers send similar substitute items to replace items they are out of, be sure to check the:

Accepted Answer

A)  Food label
B)  Purchase order
C)  Delivery slip
D)  Recipe

Question 18

How can you confirm that a delivery is correct?

Accepted Answer

A)  Asking your coworkers.
B)  Making an educated guess.
C)  Comparing the delivery to its purchase order.
D)  Comparing the delivery to ingredients in popular recipes. C

Question 19

A substituted product from a supplier that contains no additional allergens is an adequate substitution for a guest with allergies.

Accepted Answer

A) True 
 B)False

Question 20

Once food is in storage, it is not at risk for cross-contact.

Accepted Answer

A) True 
 B)False

Exam 7: Receiving and Storage Food Procedures

Which is NOT an example of cross-contact during shipping?

Correct AnswerverifiedB

Which represents the biggest risk?

Correct AnswerverifiedShow Answer

A substituted product from a supplier lists "Contains: Milk and Wheat" on the label, while the original product did not. Why is this a problem?

Correct AnswerverifiedShow Answer

While receiving a shipment, Lauren realizes the meat products have come into contact with a cheese product. What should Lauren do?

Correct AnswerverifiedShow Answer

What is an example of cross-contact during shipping?

Correct AnswerverifiedShow Answer

Which of the following is not a good rule regarding food storage?

Correct AnswerverifiedShow Answer

One risk of egg deliveries is broken eggs spilling on other products.

Correct AnswerverifiedShow Answer

Soymilk has spilled onto several other products during shipping. Under what circumstances should these products be rejected and returned to the manufacturer?

Correct AnswerverifiedC

Why is it important to reject products that have experienced cross-contact with allergens?

Correct AnswerverifiedShow Answer

Which products should not be next to each other during shipping?

Correct AnswerverifiedShow Answer

Which two products are not okay to be shipped beside each other?

Correct AnswerverifiedShow Answer

Once cross-contact has occurred during shipping, nothing can get the allergens off. The best course of action with products that have been exposed to cross-contact is:

Correct AnswerverifiedShow Answer

Bread has wheat and gluten allergens, so it needs to be stored safely in a designated area.

Correct AnswerverifiedShow Answer

Cross-contact can occur during shipping.

Correct AnswerverifiedShow Answer

When suppliers substitute one product for another they make sure the products are the same in every way so no additional checking is needed.

Correct AnswerverifiedShow Answer

It is important to check the food labels of any substituted items in a delivery because,

Correct AnswerverifiedShow Answer

When suppliers send similar substitute items to replace items they are out of, be sure to check the:

Correct AnswerverifiedShow Answer

How can you confirm that a delivery is correct?

Correct AnswerverifiedC

A substituted product from a supplier that contains no additional allergens is an adequate substitution for a guest with allergies.

Correct AnswerverifiedShow Answer

Once food is in storage, it is not at risk for cross-contact.

Correct AnswerverifiedShow Answer

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B

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C

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C

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